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Fresh Turmeric I have found that this is key to a great hot sauce.. easy to grow in southern areas with humidity
Salsa Picante
(this recipe will yield enough to fill an empty wine bottle)
.25 lb Aji Chombo (aka scotch bonnet peppers) – stems removed and cut in half
1 oz Fresh Turmeric – peeled and sliced against the grain
1 small Onion – peeled and chopped
.5 cup Water
1.5 cups White Vinegar
.5 cup Prepared Mustard
2 Tbs Salt
Combine everything in a sauce pan and bring up to a boil.
Reduce the flame and let it simmer for 15 minutes.
Turn off the flame and let it cool for 15 minutes.
Liquefy everything in a blender.
Use it on just about any food that you want to make spicy!
Save it in an empty bottle. It will keep for at least a few months.
Salsa Picante
(this recipe will yield enough to fill an empty wine bottle)
.25 lb Aji Chombo (aka scotch bonnet peppers) – stems removed and cut in half
1 oz Fresh Turmeric – peeled and sliced against the grain
1 small Onion – peeled and chopped
.5 cup Water
1.5 cups White Vinegar
.5 cup Prepared Mustard
2 Tbs Salt
Combine everything in a sauce pan and bring up to a boil.
Reduce the flame and let it simmer for 15 minutes.
Turn off the flame and let it cool for 15 minutes.
Liquefy everything in a blender.
Use it on just about any food that you want to make spicy!
Save it in an empty bottle. It will keep for at least a few months.